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Thanks. All three work, but none seems as simple as before. I think I'll use the double-click method. Just out of curiosity, is this documented somewhere? It seems unlikely you'd just happen upon it. I can't see why anyone would make such an obviously important function hidden. Why not one of...

I started with a Gas-powered Brinkmann, which I used for at least 20 years until I dropped a ladder on it. I then tried a cheapie WSM-style charcoal smoker and liked it very much. I got a real WSM - which I learned about via this web site - about 3 years ago.

I usually start out with about a third of a chimney of lit coals along with enough unlit coals to fill the ring, allowing for a couple of chunks of wood. After about 5-6 hours, I add a few lit coals and top off with unlit coals. This keeps it going for a total of about 10 hours, which is just...

The cooking method I use is pretty much identical to yours, though I am never able to get brisket done in time to eat it the same day. I end up reheating it in a steamer before serving, and have not had any problem with the meat drying out. You could try placing the meat in a steamer next time...

I've done briskets around 15lb. I cut them in half and put each piece on one of the racks. For pork, I usually do butts around 7 lb., again, one on each rack. You could go a bit larger as long one is thin enough to fit the bottom rack.

What I do is use the water from the water pan to cook beans. This requires a separate operation... when the pork is finished, I pour the water into a clean pan and refrigerate it overnight. Once it's chilled, I skim off the fat and pour it through a coffee filter. I then use this for cooking...

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